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Restaurant Shut Down After 4th Repeat Cold Holding Violation

The Hamilton Mill area eatery was allowed to reopen the following day.

Dacula, Ga. restaurant inspections. Credit: Morguefile
Dacula, Ga. restaurant inspections. Credit: Morguefile

The health department is tasked with ensuring restaurant compliance with applicable health and safety regulations. The following restaurant scores are the most recent scores posted on the Gwinnett, Newton, Rockdale Health Departments website as of Jan. 28. 

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For other recent reports, visit our Dacula Patch restaurant inspections page.

 

Recent Inspections:

 

El Molcajete
1700 Winder Highway, Suite 113
Score: 71
Last inspection: 1/23/14
Click here for report.

Observations and corrective actions:

  • Violation of Code: [.06(2)(o) ] items in handwashing sink by dishwasher. items removed from sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use.  Corrected On-Site.  New Violation.
  • Violation of Code: [.04(6)(d) ] Cooked potentially hazardous foods not cooled from 135oF to 70oF within 2 hours. Three large containers of cheese dip cooling >2 hrs above 70 deg. F. Product DISCARDED. Must cool from 135 deg. F to 70 deg. F within 2 hrs AND from 135 deg. F to 41 deg. F within 6 hrs.  Corrected On-Site.  New Violation.
  • Violation of Code: [.07(6)(g) ] Dishwasher dispensing chlorine >50 PPM(>200ppm). Machine must dispense 50PPM chlorine. Have machine serviced to ensure it operates as per manufacture's instructions.  New Violation.
  • Violation of Code: [.04(3)(l) ] [.04(3)(l)(2)]Shellfish tags not kept on file in chronological order for 90 calendar days from the date of harvest. New Zealand boxes not maintained on file for 90 days. Must write the date on the box when the last mussel is served. File for 90 days.  Repeat Violation.
  • Violation of Code: [.04(6)(e) ] Cooling salsa and cheese dip in large closed containers in walk in cooler. Facility must utilize a cooling method that facilitates rapid cooling from 135 deg. F to 70 deg. F within 2 hrs AND from 135 deg. F to 41 deg. F within 6 hrs. Food prepared from room temperature ingredients must cool from room temperature to 41 deg. F within 4 hrs.  New Violation.
  • Violation of Code: [.04(4)(k) ] Handle in ice in ice storage bin at bar. Must store handles out of food.  Repeat Violation.
  • Violation of Code: [.05(10)(g)(1)&(3) ] Single use articles removed from the original container. Single-service and single-use articles shall be stored as specified under 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.  New Violation.
  • Violation of Code: [.05(1)(a) ] Multiple wire mesh utensils with torn wire. Equipment must be maintained.  New Violation.
  • Violation of Code: [.07(3)(h) ] Employee phone on prep table. Employee preparing food while watching something on phone. Personal items must be stored in a designated area where they will not contaminate food, food service equipment, or supplies.  Repeat Violation.

 

Hamilton Mill Golf Club
1995 Hamilton Mill Parkway
Score: 93
Last inspection: 1/21/14
Click here for report.

Observations and corrective actions:

  • Violation of Code: [.03(5)(j)1&2 ] Employee drink on prep table in plastic bottle with a lid. Employee drink removed from prep area. Employee drinks must be in a disposable cup with a lid and a straw and stored to prevent contamination.  Corrected On-Site.  Repeat Violation.
  • Violation of Code: [.07(3)(h) ] Employee jacket on prep table. Jacket removed. Employee belongings must be kept in a designated area away from food storage or prep.  Corrected On-Site.  New Violation.

 

Iron Wok China Bistro
3515 Braselton Highway, E1
Score: 91
Last inspection: 1/23/14
Click here for report.

Observations and corrective actions:

  • Violation of Code: [.04(4)(d) ] Bulk products removed from their original packages, and not labeled with the common name of the food (bulk items on cookline, other containers throughout kitchen). Facility labeled some of the items. Bulk products removed from their original packages must be labeled with the common name of the food.  New Violation.
  • Violation of Code: [.10(2)(g) ] Old health score of a 100 posted for public view. Ensure most recent inspection report is posted in public view within 15 feet of the primary entrance, 5-7 feet above the floor, and readable from one foot.  New Violation.
  • Violation of Code: [.07(3)(d) ] Handwashing sign not posted at bar. Had facility post handwashing sign. All handwashing sinks must have a handwashing sign posted.  Corrected On-Site.  New Violation.
  • Violation of Code: [.05(1)(i) ] Shelving in restroom with chemicals, shelving below tables, shelving in walk in cooler rusting and in poor condition. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  New Violation.
  • Violation of Code: [.05(7)(a)2,3 ] Wire shelving unit by wok with build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
  • Violation of Code: [.07(5)(a),(b) ] Coving tile missing; FRP peeling from wall. Physical facilities must be maintained.  New Violation.
  • Violation of Code: [.07(2)(m) ] Exterior door not tight fitting. *Open gap along bottom of door. Exterior doors must be tight fitting.  New Violation.
  • Thermometer calibration check: 33.6 deg. F; 32.6 deg. F; 33.4 deg. F. Atkins/Thermapen/DeltaTRAK.
  • Had facility set up 2 step method for cleaning tables.
  • According to the person in charge, the restroom that opens into the kitchen is for men only. Requested he post a sign.
  • Dried rice: dried via walk in cooler according to the person in charge. They take out and store at room temperature. One pan placed back in cooler. The other pan placed on time control for food safety. Time control written procedures prepared at time of inspection.
  • **Re-trained on proper storage of unwashed produce in walk in cooler. Please ensure that all items are removed from the shelf below prep table while raw meat is being prepared.

 

Kroger Store Starbucks
505 Dacula Road
Score: 91
Last inspection: 1/22/14
Click here for report.

Observations and corrective actions:

  • Violation of Code: [.03(2)(a)-(n) ] No designated person in charge. Designated one employee to be the person in charge. A person in charge must be designated by the certified food safety manager in his/her absence and be trained in food safety.  Corrected On-Site.  New Violation.
  • Violation of Code: [.03(5)(i) ] Employee not using an effective means of restraint for hair, beard, or mustache longer than ½ inch while preparing food. Employees must wear an effective restraint for hair, beard, or mustache longer than ½ inch. **secure hair back.  Repeat Violation.
  • Choking poster not posted. Must post choking poster for public view.  New Violation.
  • Violation of Code: [.10(2)(g) ] Two health scores posted - one old and one current. Please post most recent health score and not old, voided out health scores.  New Violation.

 

McDonald’s
2443 Hamilton Mill Parkway
Score: 96
Last inspection: 1/21/14
Click here for report.

Observations and corrective actions:

  • Violation of Code: [.04(4)(m) ] wet wiping clothes stored in solution with less than 150 ppm quat sanitizer. Buckets remade to proper concentration. All wet wiping clothes must be stored in proper sanitizer solution.  Corrected On-Site.  New Violation.
  • Violation of Code: [.06(5)(f) ] Both doors on trash receptacle open. Doors closed. Trash receptacles doors must be kept closed.  Corrected On-Site.  New Violation.

 

Moe’s Southwest Grill
2111 Hamilton Creek Parkway
Score: 80
Last inspection: 1/21/14
Click here for report

Observations and corrective actions:

  • Violation of Code: [.04(4)(a) ] Employee cutting onions with her bare hands. Had employee stop and wash hands and don gloves. Employees may not have bare hand contact with ready to eat foods, must use some kind of barrier such as gloves, tongs or paper.  Corrected On-Site.  New Violation.
  • Violation of Code: [.04(6)(f) ] Multiple items on the prep line above 41F. (pico, sour cream, cheese, corn salsa) All items were discarded. All potentially hazardous foods must be cold held at 41F or below.  Corrected On-Site.  Repeat Violation.
  • Remarks: Facility closed for 4th repeat on cold holding. Compliance conference 8:30am 1-22-14 455 Grayson Hwy Ste 600 Lawrenceville. COMPLIANCE CONFERENCE HELD OK TO REOPEN LEW 1-22-14. PERMIT REINSTATED
Glenda Montgomery January 29, 2014 at 11:03 AM
I missed it...which one was closed?
Melodie Davis January 29, 2014 at 11:10 AM
really!
DaculaHood January 29, 2014 at 11:17 AM
'twas Moe's (very last bullet point in article in bold)
Steve C February 05, 2014 at 10:29 PM
Some of these rules... Must be tough owning or managing a restaurant nowadays. I worked in several back in the 80's and it was much easier back then. For example the inspector at Cheesecake factory for six hours..
Melodie Davis February 08, 2014 at 11:59 PM
Thanks! Didn't see that, haha. I agree with Steve C. I was in restaurant management back in the 80s. No one ever was sickened or became ill. Restaurants had great standards then. Either people running them are just nastier or don't care or government just wants to control everything. I believe Government has to stick their noses in and run every bodies lives and businesses these days.
Cynthia Montgomery February 09, 2014 at 08:52 AM
I used to think when I got a stomach ache it was because I ate too much but now I read over and over that the food was not held at the proper temps! I stopped eating at that restaurant. When I see the same stores receiving the same issues on their inspections, I know the manager DOES NOT CARE about the issue nor his clients. If your chip dip is not cold when brought to you GUESS WHAT- they are NOT in compliance! A hurting belly should not be a left over for wanting to enjoy an evening out. It is really sad some managers just say,"Hey I don't care about the inspections numbers, I only care about my money numbers!"

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